To obtain the heat gain we need to know the exact amount of liquid water and the latent heat of water vaporization (Sect. REF ).
The latent heat was calculated in a way different from the base model and it caused a few tenths of Kelvin difference in the final temperature, with a very small amount of vapor formed under typical conditions.
In those cases when the temperature is lower than the melting point of H2O, ice is present instead of liquid water which would not allow serpentinization to take place.
However, [1]} pointed out that the presence of microscopic scale interfacial water is possible on the surface of olivine grains at low temperatures making serpentinization possible, and it may gradually melt the icy surrounding of silicate particles due to the heat produced in this exothermic reaction.
The model of [1]} allowed the formation of more interfacial water than it would have actually been possible at the given temperature.
They did not take into account the rate of serpentinization, although this effect is significant in the temperature range below the melting point of bulk ice.
In our model we consider four values for the amount of water:
i) the actual amount of ice in the layer examined,
ii) the maximum value of interfacial water that can be formed,
iii) the amount of water that is able to react in a specific step, and
iv) the amount of ice that can be melted by the serpentinization heat (see Eq. REF ). The minimum of these four values determines the actual amount of interfacial water which can be formed.
